Loaded Cheesy Pocket Tacos

Half a cup (about 120 ml) salsa — use mild, medium, or hot depending on your preference; the salsa provides both flavor and moisture for the cream cheese mixture, and the spice level of the salsa is the primary way to control the heat of the finished pocket. A chunky fresh salsa or a smoother jarred variety both work well
1 cup (about 115 grams) shredded cheddar cheese, plus extra for topping — freshly shredded melts more evenly than pre-shredded; Monterey Jack, pepper jack, a Mexican cheese blend, or mozzarella can all be substituted or combined
2 tablespoons unsalted butter, melted — this is brushed on the outside of each pocket before baking and is responsible for the golden, slightly crispy exterior
12 small flour tortillas — flour tortillas hold together better than corn tortillas when folded and baked; small (6-inch) tortillas produce a pocket-sized result that is easy to pick up and eat.